Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Clinical Concepts > Nutrition > Flashcards

Nutrition Flashcards

1
Q

nutrition

A
  • Sum of all interactions between and organism and the food it consumes
  • whole process till it gets to the large intestine
  • Nutrients
    – Carbohydrates: preferred energy source
    – Fats: body burns this up
    – Protein: burns up too. also used as a building block for new tissue
    – Water
    – Minerals
    – Vitamins
  • need enough fluid intake to absorb and take in nutrients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

metabolism

A
  • All biochemical and physiologic processes by which body
    – Grows and maintains itself
    – Breaks down & reshapes tissue
    – Produces heat
  • body is in a constant state of repair and growth
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

factors that affect on nutrition/metabolism: age

A
  1. Infant– Double birth weight at 4-5 months, triple at 1 year
    • Breast milk or formula until 4-6 months of age
  2. Adolescent– Increase calorie needs, increased protein needs
    • 45-55 Gm of protein/day
  3. Adult—Need 0.8 g of protein/ kg of weight
    • Increased needs in pregnancy, lactation
      o 300 more Kcal in pregnancy/ 500 in lactation
      o Protein-10g/ day more in Pregnancy, 20g/day in lactation
  4. Older Adult
    • Less taste acuity, less efficient digestion
    • decreased tissue sensitivity to insulin
    • decreased somatotropin secretion–> ↓ protein synthesis
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

factors that affect on nutrition/metabolism: gender

A
  1. Men have higher caloric requirements than women
  2. Men have higher BMR due to larger muscle mass
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

factors that affect on nutrition/metabolism: climate

A

Affects heat production–colder climate increases BMR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

factors that affect on nutrition/metabolism: activity/rest

A
  1. ↑ activity–>↑ metabolic rate–>↑ need for nutrients
  2. Metabolic rate, digestion rate drops during sleep
  3. Shivering increases metabolic rate
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

factors that affect on nutrition/metabolism: illness

A
  1. ↑ metabolic needs–>↑ need for nutrients
  2. Some illnesses affect ingestion, digestion & absorption of nutrients
    –diseases of GI tract
  3. Metabolic rate ↑ with fever
  4. Alteration in thyroid hormone affects metabolic rate; diabetes affects insulin production
  5. Some illnesses require individual to alter usual nutrition pattern
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

factors that affect on nutrition/metabolism: SES

A

Affects nutrient intake–what eaten, how much and how often

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

factors that affect on nutrition/metabolism: ethnicity and culture

A
  1. Affects food preferences
  2. Affects food preparation preferences
  3. See P&P, p. 1182 Box 45.5
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

factors that affect on nutrition/metabolism: religion

A
  1. May influence food eaten—see P&P. p. 1182, Table 45.3
  2. May influence when food eaten–fasting, abstinence
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

factors that affect on nutrition/metabolism: personal factors

A
  1. Affects food preferences/ dislikes
  2. Affects beliefs about diet & nutrition
  3. Lifestyle may affect type of food eaten
  4. Stress ↑ metabolic needs–may alter nutrient intake
  5. Peer groups/ advertising can influence food selection
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

factors that affect on nutrition/metabolism: medications/drugs

A
  1. Alcohol–provides calories but ↓ nutrients. ↑ need for B vitamins
  2. Can alter appetite & taste sensation
  3. Nutrient intake can affect drug absorption (See P&P, p. 1181)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

cultural aspects of care

A
  • Different cultures have different beliefs about food that should be eaten while sick
  • Beliefs about hot/cold foods
  • Open communication with client and family regarding food preferences
  • Support food preferences whenever possible
  • Box 45.5 pg 1182 (Potter and Perry)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

nursing history

A
  • Eating Patterns & habits
    • Diet followed at home
    • rephrase to what kind of foods do you eat
    • might work night shift and eating dinner at 8 am is diff than eating at 8 pm
  • Food allergies/ preferences/dislikes
  • Difficulty eating/ swallowing
  • Weight change in last 2 weeks/ last 3 months
    • was it intentional? if not it could be a disease process
  • Nutritional supplements (protein powder, shakes)
  • Medications taken/ Alcohol use
    • some meds need to be taken at certain times
  • Ability to obtain, store & prepare food
  • Usual Physical activity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

mini nutritional assessment

A
  • tests if older adults are at risk for malnutrition
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

physical assessment

A
  • Inspect hair, skin, mucous membranes
  • poor nutrition = could have rough hair, bruising on skin, mucous membranes may have started to break down
  • Muscle tone, reflexes
    • protein is key for muscles
  • Condition of mouth/ teeth
  • Height and weight
    – Ideal body weight
    – Weight change
    * Significant loss
    – 1-2% in a week, 5 % in a month, 7.5% in 3 months, 10% in 6 months
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

ideal body weight formula

A
  • males: 106 + 6lbs for each inch over 5ft
  • females: 100 + 5lbs for each inch over 5 ft
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

weight change

A
  • amt of weight change/usual weight times 100
19
Q

BMI

A
  • obesity is classified over 30
  • someone w/ a higher BMI does not always mean poor health
20
Q

physical assessment: anthropometric measurements

A

– Skin fold measurement indicates amount of stored body fat

21
Q

physical assessment: temperature

A
  • measure of metabolism
  • fever = speed up metabolic process
22
Q

hemoglobin/hematocrit

A
  • hemoglobin: tells us about iron
    • low iron = low hemoglobin
  • hematocrit: dehydration
    • high hematocrit = dehydrated
23
Q

serum albumin

A
  • tells us abt protein in bloodstream
  • normal: 3.5-5.5
  • very long half-life of abt 20 days
  • level will tell you abt nutritional status over the last 3 weeks
24
Q

cholesterol

A
  • ideal = less than 200
  • HDL (good cholesterol)
    • > 45 (male) >55 (female)
25
Q

blood glucose (FBS)

A
  • fasting blood sugar
  • 70-110 for normal debut level
26
Q

impaired nutritional intake (imbalanced nutrition NANDA)

A

– Definition— A decrease in the amount of food and nutrients ingested
– Patient can NOT be NPO
- are able to eat
- NANDA: intake of nutrients is insufficient to meet metabolic demands

27
Q

overweight (obesity NANDA)

A

– A person’s body weight greater than what is considered healthy in relationship to their height, usually more than 20% over ideal weight
- NANDA: condition in which an individual accumulates abnormal or excessive fat for age and gender that exceeds overweight

28
Q

nonadherance (risk prone health behavior NANDA)

A
  • Being unable or unwilling to follow treatments and recommendations to promote personal health and well-being
29
Q

impaired swallowing

A
  • Difficulty or inability to move food from the mouth to the stomach via the esophagus
30
Q

sedentary lifestyle

A
  • not being active
31
Q

projected outcomes

A
  • Nutritional status
    – Food & fluid intake
    – Body mass index
    – Weight/biochemical measures
  • Weight control
    – Demonstrates progress toward target weight
    – Balances exercise with caloric intake
    – Maintains recommended eating patterns
32
Q

nursing interventions

A
  • Educate individual/ family about dietary needs in special situations
    • Infancy/ childhood: need a lot of iron, calcium, and protein for brain development, body development, bones
    • Pregnancy/ lactation: need a lot of folate, vit B6, extra 300 calories a day and 500 for lactation
  • Wound healing: need protein, Vit C, and zinc
    • bigger the wound = the more they’ll need
  • Vegetarian diets: need to meet protein, iron, and vit b12(!!) requirements
33
Q

provide client w/ appropriate diet

A

– Alteration in form
* Clear Liquid –> jello, broth, clear soda
– Liquid, see through at room temperature
* Full Liquid
– Liquid at room temperature
- can’t see thru it. milkshakes, pudding, cream soups
* Soft
– Soft in texture, low in residue, easily digested
– Mechanical soft—easily chewed –> ground turkey or chicken
– Pureed—baby food consistency
– Alteration in content
* Low sodium, high protein, ADA (american diabetic association) diet, etc

34
Q

nursing interventions: target appetite

A

– Oral hygiene –> pts who can’t get up and brush their teeth struggle w/ this
– Minimize fatigue
– Frequent small feedings
– Treat pain & nausea
– Minimize psychological stress
– For individual with obesity—behavior modification
> modifying mindless eating habits

35
Q

assist with eating

A

– Assist with set-up of tray/ foods
– Orient patient to position of food on plate
- most don’t want to be fed
- if you do feed them talk to them

36
Q

diet supplementation

A

– Vitamins –> might be supplemented thru an IV or orally
– Nutritional supplements
– Obesity—Low calorie snacks
– Tube feedings
– Total parenteral nutrition (TPN)
* All necessary nutrition (except fiber) provide by

37
Q

collaborate with others to promote nutrition

A

– Physician
– Dietician: how to improve the diet and how to get the nutrients they need
– Social worker: set up and help out w/ comm resources
– Speech therapist: deal w/ swallowing
– Occupational therapist: work w/ extremities and upper body
- help them w/ how to cook, use utensils, feed themselves

38
Q

nursing intervention classification

A
  • Nutrition management
  • Nutritional counseling
  • Weight management
  • Nutrition monitoring
39
Q

evaluation

A
  • Patient weight__________
  • Serum albumin level _____________
  • Patient/ family able to describe appropriate diet ___________
  • Food diary
40
Q

WHICH OF THE FOLLOWING CLIENTS MAY BE EXHIBITING SIGNS OF A POOR NUTRITIONAL STATUS?

A

A. Billy White, whose hair is shiny and neither dry or oily.
B. Nella Green, whose skin is dry & rough with a few bruises. (CORRECT)
C. Mrs. Black, whose tongue and mucous membranes are pink and moist.
D. Mr. Brown, whose albumin level is 4.2 g/dl.

41
Q

Mrs. G, a 42 year old Mexican-American patient, refuses to eat the hospital prepared food and eats only the flour tortillas, beans and rice brought in by her family. The nurse’s first action should be to

A

A. Determine whether Mrs. G’s diet meets her daily nutritional needs. (CORRECT)
B. Find out how to add meat to her diet for necessary protein intake.
C. Tell Mrs. G that the hospital prepares balanced meals and it would be better for her to eat what is on her tray.
D. Explain to Mrs. G how she can choose items of preference from the hospital menu.

42
Q

WHICH OF THE FOLLOWING ARE ALLOWED ON A FULL LIQUID DIET. SELECT ALL THAT APPLY.

A

A. Scrambled eggs
B. Chocolate pudding (correct)
C. Tomato juice (correct)
D. Mashed potatoes
E. Cream of Wheat cereal (correct)

43
Q

The patient is asking the nurse about the best way to stay healthy. The nurse explains to the patient that from a nutritional point of view, the patient should (Select all that apply.)

A

A. Maintain body weight in a healthy range. (CORRECT)
B. Increase physical activity.
C. Increase intake of meat and other high-protein
foods.
D. Keep saturated fat intake to 10% or less. (CORRECT)
E. Choose and prepare foods with little salt. (CORRECT)

44
Q

Which statement made by a parent of a 2-month-old infant requires further education?

A

A. I’ll continue to use formula for the baby until he is a least a year old.
B. I’ll make sure that I purchase iron-fortified formula.
C. I’ll start feeding the baby cereal at 6 months.
D. I’m going to alternate formula with whole milk starting next month. (CORRECT)
- start whole milk at a year

Clinical Concepts (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions